Description
Roast chicken with tangy green sauce pairs golden, crispy-skinned chicken legs with a zesty herb sauce for a bold and vibrant main dish. It’s easy to prepare, full of flavor, and perfect for weeknights or entertaining.
Ingredients
Units
Scale
- For the chicken:
- 4 chicken leg quarters
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the green sauce:
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons lime or lemon juice
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1 small jalapeño or chili (optional, for heat)
Instructions
- Preheat oven to 425°F (220°C).
- Pat chicken dry. In a small bowl, mix olive oil, garlic, paprika, oregano, salt, and pepper. Rub mixture evenly over chicken leg quarters.
- Place chicken on a baking sheet and roast for 35–45 minutes, or until skin is crisp and internal temperature reaches 165°F (74°C).
- While chicken roasts, combine parsley, cilantro, garlic, olive oil, lime juice, vinegar, salt, and chili (if using) in a blender or food processor. Blend until smooth.
- Adjust seasoning and acidity in the green sauce to taste.
- Serve roasted chicken with green sauce spooned on top or on the side.
Notes
- Use thighs or breasts if preferred, adjusting cooking time accordingly.
- For added flavor, marinate chicken in the green sauce for 1 hour before roasting.
- Add basil or mint to the sauce for variation.
- Serve with rice, roasted vegetables, or potatoes for a complete meal.
- Green sauce also pairs well with steak, fish, or as a salad dressing.
Nutrition
- Serving Size: 1 chicken leg quarter with sauce
- Calories: 460
- Sugar: 1g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 160mg